Feijoada is a tasty stew with many versions, but it first appeared in Portugal, using white beans and pork. I found this Brazilian version online but modified it to be able to use the Instant Pot and slow cooker.
If you have lots of leftover meats from other meals, this is the perfect stew to make. The final result has at least as much meat as beans, which makes it really flavorful and perfect with rice.
Why didn’t I just throw everything in a pot and cook it on the stove?
- I really don’t like picking out pieces of ham bone or cartilage when I’m eating stew. They can be difficult to find among the other ingredients.
- Browning the meats and veggies before adding them to the stew gives them more flavor.
- I live at a high altitude, and beans take way too long to cook on the stove, even in plain water. Adding more ingredients makes them take even longer.
- I like being in control of how much ham flavor goes into my stew. Sometimes, cooking the bone directly with the beans makes the final result too salty.
- With the traditional method, it takes 5 hours of constant babysitting so it doesn’t boil over or run out of water.
- Black beans splatter purple everywhere.
The Ham and Corned Beef
Add to the Instant Pot:
leftover ham bone + attached meat (much cheaper than buying a ham hock)
12 oz. corned beef (raw, plus its seasoning packet)
1 c. water
Cook for 75 minutes and release the pressure after 15 minutes. Set everything aside, including the broth. Remove the bones from the ham and discard when it’s cool. Cut the corned beef into chunks.
If you have ham and corned beef that are already cooked, use about 1/2 lb. of each in the final stew. There is no substitute for the ham broth, though.
No need to clean the Instant Pot. Add the following:
1 c. dried black beans
4 c. water
Cook at pressure for 25 minutes (if the beans aren’t too old) and natural release. Drain and set aside. Alternatively, you can drain and rinse 2 cans of cooked black beans.
The Meats and Veggies
While you’re waiting for things to pressure cook, cook in a pot until browned:
1 large onion, chopped
1/4 lb. mild Italian sausage
1/2 lb. smoked sausage, sliced
In the last 2 minutes of cooking, add and stir until fragrant:
1 T. minced garlic (about 3 cloves)
Finishing: Stove or Slow Cooker
Add all of the previous feijoada ingredients, plus the following, to a slow cooker or the pot you used before:
1 c. crushed tomatoes or tomato sauce
enough water to cover all the ingredients
salt to taste (I didn’t use any since the meats were salty enough on their own.)
Simmer for at least 30 minutes on the stovetop or 2 hours on high in the slow cooker. Serve feijoada with rice and greens. It tastes even better the next day!
Try more heavenly dishes from around the world (many more to come!)